Summer Corn Soup


3 ears fresh corn (I like Brentwood or White), kernels removed from cob

1 medium sweet or yellow onion, chopped

1 shallot, chopped

1 garlic clove, diced

2.5 cups water

.5 cup 2% milk

Fresh basil , chopped, for garnish

1-2 medium early girl tomatoes, chopped, for garnish



Pinch of chipotle chile powder


Directions :

1.  In a large pot, cook your chopped onion and shallot on low heat until translucent.  Avoid the temptation to crank up the heat or you could burn your onion and loose the sweetness.

2.  Once your onion/shallot mixture is fully translucent add your garlic and cook for one more minute.

3.  Add your corn kernels to your pot and cover with the 2.5 cups of water.  Turn up your heat and bring to a boil.  Once boiling, turn down heat and let simmer.

4.  After your soup has simmered for ~5 minutes, turn off the heat and let cool for several minutes (you don’t want it to be boiling when you blend, in case you splash yourself).  Then, using a food processor, blend thoroughly.  

5.  Season your soup with the pinch of chile powder, generous pepper and very generous salt.  (Since you cooked with water, you will need to season heavily.)  Add the final .5 cup milk and stir.  Once you add your milk, you can keep soup warm but don’t boil it.

6.  Serve in bowls with the chopped basil and tomatoes.

 (adapted from